INGREDIENTS

INSTRUCTIONS

Change the flavors of this bombe with different ices. The sauces should
contrast in color and complement in taste.
Spread mango ice around sides of 6 cup bowl, preferable stainless
steel;freeze for 30 minutes. Spread raspberry ice over mango ice; freeze
again for 30 minutes. Spoon lime ice into centre and smooth top. cover with
foil; freeze for 5 hours or until firm.
KIWI & CREME DE MENTHE SAUCE: 4 kiwi fruit, peeled 1/3 cup orange juice 1/4
cup cup granulated sugar 1 tbsp creme de menthe
In food processor or blender, puree kiwifruit, orange juice, sugar and
creme de menthe.  Strain through sieve to remove seeds if desired.
STRAWBERRY & GRAND MARNIER SAUCE: 2 cups strawberries 1/4 cup granulated
sugar 1/4 cup grand marnier
In food processor or blender, puree strawberries. Strain through sieve to
remove seeds.  Stir in sugar and grand marnier.
APRICOT & KIRSCH SAUCE: 1 cup drained canned apricots 1/2 cup orange juice
In food processor or blender, puree apricots, orange juice and kirsch.
TO SERVE: Dip mould into hot water to unmould. Let soften slightly for 30
minutes in refrigerator. On individual plates, spoon some of each sauce in
attractive design.  Cut bombe and place slices on top. Makes about 6
servings.
Origin:  Canadian Living cooking collection:  Great Desserts. Shared by:
Sharon Stevens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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